Chapter 18, Problem B1CR

Given the knowledge of biochemistry, make a sample outline of a new 24-hour healthy meal. Provide rationale for each food that will improve her health status. (Note: The meal plan that you will create should comprise breakfast, lunch, dinner and 2 snack meals)

Nutrition Labels: Analyze the nutrition label attached and answer the following questions:   How much total fat, saturated fat and trans fat does this product contain per serving?   How many grams of total fat would a person consume if he/she ate the whole container?   How many calories are from fat per serving?   Calculate the percentage of the total calories per serving that come from total fat.   Based on a 2,000 calorie diet, what percent of the percent daily value for total fat would be consumed per serving? Calculate the percent if the whole container was consumed.   Based on what you know about trans fats, do you think there are hydrogenated oils in this product? Explain.

What food safety mistakes did Tom make: a) At home? b) At the park before they played ball? c) While getting the food ready? d) While he and his friends were eating?

If a non-vegetarian endurance athlete weighing 145-pounds consumes the entire can of Turkey Chili, what % of their daily protein needs would they have consumed? ( Please use the protein requirement: 1.2 gram per kg body weight)

Given the nutritional principle of bioavailability, which of the following food combinations would most effectively increase the absorption of non-heme iron?A) Spinach salad with lemon juice dressingB) Whole grain cereal with milkC) Coffee with a bean burritoD) Eggs with a side of whole grain toast

What are the key requirements of a healthy diet?   How can grocery stores make it easier for customers to follow a healthy diet? Please support your posting with 7th edition APA reference(s)

Consider why Americans may or may not choose foods with HFCS, including cost, effect on nutritional status, and what other nutrients may be provided in foods that typically contain HFCS.

choose one option only A nurse is instructing a client about lean proteins. Which of the following foods should the nurse include as a source of very lean of protein? Peanut butter egg yolk skinless white Turkey meat choice ground beef